Monday, September 1, 2014

Just wanted to let everyone know that I’ll be on vacation this week, visiting family in New York (my last one this year, I promise). Of course, we’ll continue to publish your comments and questions while I’m away, but I won’t be around to answer them. That means you’ll have to rely on your fellow foodwishers, which I’m sure will work out just fine.

By the way, many of you have been contacting me with suggestions for my 1,000th video, which is only a few uploads away. If you have an idea, please pass it along. Thanks, and we’ll see you next week!

Chef John, I don't know if you have noticed but your Seared Scallops on Fresh Corn Cream video is now 1080p so you basically have two of the exact same video on your channel that are now both 1080p now.

I tend to lose my cool easily when company is coming. Could you do a video on your favorite tricks to cope when company comes early (or late) or unexpectedly brings stuff that needs reheating or refrigeration and burners are busy and the fridge is stuffed? I figure your years as a pro chef could teach us all how to keep it together and keep food safe.

Even a tip on how to make good use of an ice chest or stack of towels would be great...

It would be great if we got a one in a thousand head shot of you showing us how not to sweat it when entertaining...

I made a potato salad the other day. The next day I had to do something with a cooked chicken. So, I combined them and added some bias cut crispy pea pods and some pickled jalapenos. OMG! Try it and see what you would do to improve it. Love your channel but more your sense of humor. How about inventing some more two ingredient combos. I loved the chicken mushroom! Yvonne

Pickled Eggs? J/k, that said I am reminded a something I always wanted try and make. It was a chicken cutlet stuffed with what is basically egg salad and pan fried. I know it sounds strange but I think it has potential. Plus You get the chance to say two generations in every bite.

I don't see any videos using a Cuban Mojo Marinade. It so easy, fun and delicious to make and can be used with so many different meats. Pork, chicken, fish, beef...and even veggies. The side dishes that can go with this meal are equally as fun to prepare! I think your viewers would really enjoy this! My 2 cents.

Chef John, I lived in Vicenza, Italy for 3 years and the one thing that I miss that I cannot find anywhere is lasagna, they way they made it. To my memory, it had little or no ricotta and a rich sauce that was flavored with good olive oil. It also seemed much less 'tomato-ey' that lasagna's in the states. That is definitely my food wish.

For your 1000th video, how about showing all of us what your favorite food is? That is to say, what is your food wish? What would you make for yourself if the cameras were off? Or, what was the first food that you wished you could make?

This one's for you, CJ. Thanks for everything so far, and here's to many more food wishes!